Cool to 70F (21°C) both the worts and move to fermenter, top up to 6 gallons with water and pitch yeast.

Ferment for 4 days in primary and 10 days in secondary, then bottle/keg with DME to reach 2 Vol carbonation. Ready after a month in bottle.

This one was my first beer, and came out great! Had an impressive feedback and congratulations from the publican of Ma che siete venuti a fa' in Roma, best beerbar worldwide in 2010 ratebeer charts. The only issue (but I noted it only in 33 cl bottles) is a little bit too foamy, maybe overcarbed, but the taste is really great, right on spot with the style, with a dry finish wich makes this a really sessionable beer.